Chicken Noodles - Pressure Cooker

By smaier

Ingredients

• 8 boneless skinless chicken thighs
• 3 carrots, large dice
• 1 onion, chopped
• 3 stalks celery, finely diced
• 2 garlic cloves, chopped
• 8 cups chicken stock
• 1 bay leaf
• 5 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 sprigs fresh sage
• 1 teaspoon poultry seasoning
• salt and pepper, to taste
• 1 lb egg noodles, frozen such as Reames brand
• 1 cup frozen peas
• 2 tablespoons cornstarch
• 3 tablespoons stock
• 1 lemon, juice of
• 1/4 cup parsley, chopped

Preparation

Step 1

Saute onion, celery and garlic until lightly browned. Add chicken, carrot, chicken stock, bay leaf, herbs & seasonings, and put pressure cooker lid on.

Bring to low pressure for 10 minutes and remove from the heat. Use a natural release method.

Remove pressure cooker lid when safe to do so. Broth should still be boiling & chicken should be starting to fall apart.

Return pot to burner over medium-high heat, add frozen egg noodles, and cook until almost soft.

When almost cooked, add cornstarch to chicken stock and stir to make a slurry. Add some of the slurry to the pot, stirring until it starts to thicken.

Remove sprigs of fresh herbs. Add peas & chopped parsley for color and juice of 1 lemon. Stir and serve.